Recipe Nick Cummins, Urban Bounty Catering, Hobart

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Side dish
Favourite flavours: Easy recipes, Salad

Australian House & Garden recipe for grilled zucchini, haloumi and blood orange salad.

INGREDIENTS

150g green beans, trimmed
500g zucchini, sliced lengthways about 5mm thick
250g haloumi, sliced 5mm thick
60g baby rocket
½ small red onion, thinly sliced
1 blood orange, segmented
¼ cup (60ml) olive oil

Dressing
1/3 cup (80ml) olive oil
2 tbsp white wine vinegar
2 tbsp blood orange juice
1 tbsp sweet chilli sauce
¼ tsp paprika
¼ tsp ground cumin
¼ tsp salt
Black pepper, to taste

METHOD

1 Blanch beans in salted boiling water for 1-2mins, drain and refresh in a bowl of iced water. Drain once beans have cooled.

2 Preheat grill plate or barbecue to medium-high heat. Lightly brush zucchini with olive oil and season to taste. Grill 1-2mins per side then set aside. Repeat with haloumi slices.

3 To make dressing, place all ingredients in a screw-top jar. Seal tightly, then shake vigorously to combine.

4 To serve, place beans, rocket, onion and orange segments and half the dressing in a bowl. Gently toss to combine. Turn onto a plate. Top with grilled zucchini and haloumi and drizzle with remaining dressing.